CHOCOLATE-CHAMPAGNE TRUFFLES IN SPARKLING SUGAR

Chocolate-Champagne Truffles in Sparkling Sugar image

Provided by @MakeItYours

Number Of Ingredients 5

1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling

Steps:

Step 1
Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; let sit 1 minute then stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, at least 8 hours, or overnight.
Step 2
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.